Slow-cooker beef 'n' bean chilli
Extra lean beef mince
1 medium, finely chopped
2 clove(s), large, crushed
¼ tsp, to serve
Cayenne pepper, ground
Canned diced tomatoes
1 can(s), (1 x 400g can), drained, juice reserved
¼ cup(s), (65g)
750 g, Roma variety, coarsley chopped
2 medium, cut into 3cm pieces
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Light sour cream
⅓ cup(s), (80ml)
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
2 individual, thinly sliced
- Heat oil in a large non-stick frying pan over medium heat. Cook beef, stirring to break up lumps, for 5 minutes or until browned. Using a slotted spoon transfer to a plate. Add onion and garlic to same pan and cook, stirring, for 5 minutes or until onion is softened. Add chilli powder, cumin, paprika, oregano and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Season with salt and pepper. Spoon beef and onion mixture into a 4.5 litre (18-cup) slow cooker.
- Place tomato in a medium bowl. Whisk in tomato paste until smooth. Add to slow cooker with capsicum. Cook, covered, on low for 6 hours, stirring halfway through cooking time. Stir in beans and cook, covered, on low for 30 minutes.
- Serve chilli topped with sour cream, extra chilli, cheese and shallots.